Gelato and Sour Tangie Hashish

OCTOBER 02

2017

Two weeks ago, I had the pleasure of teaching an exclusive hash class at @greenflowermedia‘s studio.  I had most of my tools and instruments n hand. At its core, hash making is fairly rudimentary – cannabis, buckets, sieving screens, water and ice.  However, one f the modern conveniences that I DO usually employ, using the scientific freeze dryer, was not an option.  Rolling with the punches, I had to improvise as best possible.  I used two established techs, Frenchy Cannoli‘s chop tech (using a dulled knife to separate resin over a breathable surface) and Bubbleman‘s pizza boxes tech (encasing sticky resin in carboard boxes allowing it to dry safely.)  Today, I just pressed a little for a few dabs and #icantbelieveitsnotrosin 😂😋😉

Seriously.

The resin has that particular translucence that  rosin often affects.  The hash slides across the banger like Gretzky on ice and disappears like a whisper on the wind.  Made from material that was cured for 10 months, this Hashish is fine as wine.

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